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Vermont IPA

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Batch size

  • 26 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 33.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
72 C 40 min
78 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 5.5 kg 84.5% 80.5 % 3
Grain Simpsons - Golden Naked Oats 0.2 kg 3.1% 73 % 20
Grain Płatki owsiane 0.3 kg 4.6% 85 % 3
Grain Weyermann - Pale Wheat Malt 0.25 kg 3.8% 85 % 5
Grain Carahell 0.26 kg 4% 77 % 26
Sum 6.51 kg

Hops

48 IBU

Bitterness ratio 0.94 Very bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 25 g 60 min 13.7 %
Boil bramling cross 7.7 AA 35 g 30 min 7.2 %
Aroma (end of boil) bramling cross 7.7 AA 20 g 5 min 7.2 %
Whirlpool bramlimng cross 7.7 AA 15 g 0 min 7.2 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M44 US West Coast Ale Slant 150 ml ---

Extras

Type Name Amount Use for Time
Fining Irish Moss 5 g Boil 15 min

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